| Identification | More | [Name]
2,3-Diethylpyrazine | [CAS]
15707-24-1 | [Synonyms]
2,3-DIETHYLPYRAZINE
DIETHYLPYRAZINE,2,3-
FEMA 3136
FEMA NUMBER 3136
2,3-diethyl-pyrazin
Pyrazine, 2,3-diethyl-
2 3-DIETHYLPYRAZINE 98+%
2,3-Diethyl
DIETHYLPYRAZINE,2,3-(SG)
2,3-DIETHYLPYRAZINE WITH GC | [EINECS(EC#)]
239-800-1 | [Molecular Formula]
C8H12N2 | [MDL Number]
MFCD00006151 | [Molecular Weight]
136.19 | [MOL File]
15707-24-1.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR COLORLESS TO LIGHT YELLOW LIQUID | [Boiling point ]
180-182 °C (lit.) | [density ]
0.963 g/mL at 25 °C(lit.)
| [FEMA ]
3136 | [refractive index ]
n20/D 1.5(lit.)
| [Fp ]
159 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [form ]
neat | [pka]
2.16±0.10(Predicted) | [color ]
Colorless to Light yellow | [Specific Gravity]
0.963 | [Odor]
at 0.10 % in dipropylene glycol. raw nutty green pepper | [biological source]
synthetic | [Odor Type]
nutty | [Detection Methods]
GC,NMR | [JECFA Number]
771 | [LogP]
1.70 | [CAS DataBase Reference]
15707-24-1(CAS DataBase Reference) | [NIST Chemistry Reference]
2,3-Diethylpyrazine(15707-24-1) | [EPA Substance Registry System]
15707-24-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R37/38:Irritating to respiratory system and skin .
R41:Risk of serious damage to eyes. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection . | [RIDADR ]
UN 3334 | [WGK Germany ]
3
| [TSCA ]
Yes | [HS Code ]
29339900 |
| Hazard Information | Back Directory | [Chemical Properties]
2,3-Diethylpyrazine has a nutty, hazelnut aroma | [Chemical Properties]
CLEAR COLORLESS TO LIGHT YELLOW LIQUID | [Occurrence]
Reported found in baked potato, mushrooms, cocoa, roasted filberts, malt and shoyu (fermented soya hydrolysate). | [Uses]
2,3-Diethylpyrazine is used in method for preparing coffee extracts for cigarette using aroma backfilling agents. | [Definition]
ChEBI: 2,3-Diethylpyrazine is a member of pyrazines. | [Preparation]
By condensation of 3,4-hexanedione with ethylenediamine | [Taste threshold values]
Taste characteristics at 10 ppm: musty, raw, slight nutty, slight radishEMA PADI: 0.681 m | [General Description]
2,3-Diethylpyrazine is naturally present in tobacco and has been added to tobacco as flavor ingredients. Interaction of 2,3-diethylpyrazine (a volatile flavor compound) with propyl gallate has been investigated. |
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